Charles Durfee shares techniques and project plans for a classic trestle dining table that will seat up to eight. Techniques covered in this article include hand-cut through mortise-and-tenon joints, and machine-cut breadboard ends. Durfee demonstrates how to size tenons, and offers tips for choosing lumber for the tabletop. The article walks readers through the construction of the piece from lumber milling to final finish. He also explains how to modify the design to change the dimensions of the table to seat more or fewer people. The article includes a three-view exploded drawing with dimensions.

From Fine Woodworking #141

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